Bread and Butter Sausage

An English traditional sausage. The recipe carries words “bread” and “butter” in its name, however none of these ingredients is actually used. The finished sausage is basically a high quality frankfurter or wiener.

Meats

Metric

US

Veal

500 g

1.10 lb

Lean pork

400 g

0.88 lb

Pork belly

100 g

0.22 lb

Ingredients per 1000g (1 kg) of meat

Salt

18 g

3 tsp

Cure #1

2.5 g

1/2 tsp

Pepper

3.0 g

1-1/2 tsp

Cloves, ground

0.5 g

1/4 tsp

Ginger

0.3 g

1/8 tsp

Water, cold

30 ml

2 Tbsp

Instructions

Grind pork and veal through 1/8” (3 mm) plate.

Mix with all ingredients adding water until sticky.

Cut belly into 1/4” (6 mm) cubes. Immerse the cubes for 10 minutes in a hot water (not boiling), drain and cool on a sieve.